We know that peanuts are a common food allergy, but we couldn’t resist because, well, chocolate and peanut butter!
I tried making these after Bill and I returned from a trip to Tuscany, Umbria and Rome. Because the best way to celebrate overcoming jetlag? Baking.
I wanted to develop a recipe using ingredients that are easy to come by that was also fairly simple in process. I started to get a bit worried when the batter it looked a little too wet as I was mixing it. Since this was a trial anyway, baked them as cupcakes and then I baked them longer and longer and longer. I kept hoping that they would finally bake all the way through. And they did! The results are very interesting – they are crunchy on the outside and moist on the inside.
You must weigh the dry ingredients and you must use an instant read thermometer to know when they are done because they need to be very well baked. I suggest sacrificing one gem when they reach 210 degrees and slicing it open to make sure it is fully baked. If not, give them 5 more minutes. Use the smallest muffin pan you have so you get more of the wonderful crunchy outside. These aren’t very sweet. If you have a serious sweet tooth you may want to increase the brown sugar to 1 cup.
These are not your regular cupcakes. These are crunchy gems.
Peanut Chocolate Chip Gems
Prep time: 30 minutes
Baking time: 40 minutes depending on size of muffins
Yield: 16 small cupcakes
- 2/3 cup (2.5 ounces) brown rice flour
- 1/3 cup (1.5 ounces) tapioca flour
- 1/3 cup (2 ounces) potato starch
- 2/3 cup (2 ounces) almond meal
- 2 teaspoons GF baking powder
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- ½ cup peanut butter
- 1 ½ tablespoon Earth Balance margarine spread or 1 stick of Earth Balance margarine or butter if you can eat dairy
- 1 ½ tablespoons canola oil
- ¾ cup brown sugar
- 1 ½ teaspoons vanilla
- 1 tablespoon +1 teaspoon+ ½ teaspoon EnerG egg replacer mixed into 6 tablespoons very warm, water or 3 eggs if you can eat eggs
- ¾ cup cultured coconut milk, unsweetened if available or buttermilk if you can eat dairy
- ¾ cup Enjoy Life chocolate chips
- Have all ingredients at room temperature.
- Preheat oven to 350 degrees. Place paper liners in muffin pan.
- Measure dry ingredients and combine in a medium bowl. (Please weigh them)(link) Mix very well with whisk or fork.
- Using a stand mixer or a handheld mixer beat the peanut butter, Earth Balance and oil on medium –high speed until smooth. Add brown sugar and continue beating until mixture becomes very smooth and the sugar crystals are no longer visible, stopping to scrape the sides of the bowl as needed. This may take up to three minutes.
- Add vanilla and mix on medium speed until incorporated.
- Add 1/3 of the EnerG egg replacer mixture and beat well. Add the next 1/3 of the EnerG egg replacer mixture and beat well. Continue to scrape down sides of bowl after each addition. Add the last 1/3 of the EnerG egg replacer mixture and beat very well.
- With mixer on low, alternate adding the dry ingredients and the cultured coconut milk, beginning and ending with the dry ingredients. Beat well so all is combined.
- Add the chocolate chips and mix until well distributed.
- Using a scoop divide the batter among the muffin pans.
- Bake on a lowest rack in the oven for 30 minutes. Move to middle rack for 10 minutes.
- Check temperature with instant read thermometer. Bake until 210 degrees. They should be browning and hard on the outside.
- Allow to cool in pan on cooling rack for 10 minutes. Then transfer to a cooling rack and cool completely before eating. These stay fresh at room temperature for 3 days and freeze very well.
Let us know what you think!